Ingredients
Method
Prepare Dough
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla and pumpkin puree, whisking until well blended.
- Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
Bake Cookies
- When ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a small bowl, stir together the granulated sugar, cinnamon, and pumpkin pie spice for the coating.
- Roll the dough into 1-tablespoon-sized balls (about 1.5 inches). Roll each ball generously in the spiced sugar mixture and place on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 11 to 13 minutes, until the edges are set but the centers still look soft and underdone. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
For best texture, chill the dough for at least 1 hour; overnight works great. Use pure pumpkin puree, not pumpkin pie filling. If the dough is too sticky to roll, chill it a bit longer. Store leftover cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a freezer bag for up to 3 months; thaw at room temperature. These cookies are naturally eggless, making them a great option for those with egg allergies.